Dairy-Free Almond Crusted Sweet Potato Croquettes

Crispy on the outside and irresistibly creamy on the inside, these Dairy-Free Almond Crusted Sweet Potato Croquettes are a flavorful and wholesome twist on a classic favorite. Featuring a golden almond flour crust and a velvety sweet potato center seasoned with garlic, onion, and fresh herbs, these croquettes are entirely plant-based and packed with nutrients. The recipe uses a flaxseed "egg" for binding, making it both vegan and gluten-free without sacrificing taste or texture. Baked to perfection, these croquettes are a guilt-free delight—ideal as a snack, appetizer, or side dish. Whether you're catering to dietary restrictions or simply craving a healthier comfort food alternative, this recipe is sure to impress.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons nutritional yeast
• 1.5 cups almond flour
• 2 tablespoons chopped fresh parsley
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 2 tablespoons chopped fresh chives

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel and cut the sweet potatoes into large chunks. Boil them in a pot of salted water until tender, about 15-20 minutes.

Step 3

While the sweet potatoes are boiling, prepare the flax egg by combining the ground flaxseed and water in a small bowl. Stir well and let it sit for at least 5 minutes to thicken.

Step 4

Once the sweet potatoes are tender, drain them and transfer to a large mixing bowl. Mash the sweet potatoes using a fork or potato masher until smooth.

Step 5

Add the olive oil, salt, ground black pepper, garlic powder, onion powder, nutritional yeast, and chopped fresh chives to the mashed sweet potatoes. Mix everything until well combined.

Step 6

In another bowl, combine the almond flour and chopped fresh parsley. Stir to mix evenly.

Step 7

Using your hands, shape the sweet potato mixture into small balls or croquette shapes, about 2 inches in diameter.

Step 8

Dip each croquette into the flax egg mixture, then roll in the almond flour mixture to coat evenly. Place each coated croquette onto the prepared baking sheet.

Step 9

Bake the croquettes in the preheated oven for 20-25 minutes or until the almond crust is golden and crispy. Flip them halfway through the baking time to ensure even browning.

Step 10

Remove from the oven and let the croquettes cool slightly before serving. Enjoy warm as a deliciously dairy-free appetizer or side dish.

Nutrition Facts

Serving size	(679.1g)

Amount per serving	% Daily Value*
Calories	1526.4

Total Fat 106.2g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2590.6mg	0%
Total Carbohydrate 118.1g	0%
Dietary Fiber 33.7g	0%
Total Sugars 21.7g
Protein 46.4g	0%

Vitamin D 0IU	0%
Calcium 523.4mg	0%
Iron 11.1mg	0%
Potassium 556.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 11.5%

Carbs: 29.3%